Tuesday, November 06, 2007

Brie Recipe

The Pampered Chef ®
Tangy Pepper-Pecan BrieRecipe

1/2 cup pecan halves
1 jalapeño
pepper, stemmed and seeded
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
1 loaf (16 ounces) French
Vegetable oil

Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife or food chopper. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper. Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

Yield: 12 servings


Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup sun-dried tomatoes in oil,
drained, patted dry and chopped for the apricot preserves. Substitute 1
tablespoon prepared basil pesto for the jalapeño pepper and 1/4 cup pine nuts
for the pecans. Proceed as recipe directs.

Brown Sugar Dijon Brie: Substitute 1/2 cup brown sugar for the apricot
preserves, 1 tablespoon Dijon mustard for the jalapeño pepper and 1/2 cup sliced
almonds for the pecans. Reserve 1/4 cup of the almonds. Chop remaining almonds;
combine brown sugar, chopped almonds and mustard. Assemble as directed in Step
2; top with reserved almonds. Proceed as recipe directs.

Cook's Tip: Wear plastic gloves when working with jalapeño peppers. The
juice from the peppers can create a burning sensation on the skin. For a simple
garnish, slice a jalapeño pepper in half lengthwise using Petite Paring Knife.
Brush cut surface with apricot jam. Place next to Brie before baking. This
recipe can also be prepared on the Large Bar Pan, if desired.

Camembert cheese can be substituted for the Brie, if desired.

Why is this a new favorite of mine? Well, it's SO easy, looks hard and is delicious!!! I cut many steps out by using my hot peach jam, made with jalapenos. This is a wonderful start to any meal or perfect for a light meal when paired with fruit or veggies. Just another reason why I love Pampered Chef so much!!!

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